Certli icate of correction



Patented Feb 7, 19528.

PATENT orric.

ALFRED VJ. BOSWQRTH, 013 CGLUlVZB'US, 013110, ASlJ-IGTJUB TO IDOUTHITTENGINEERING- 60., GHICAGTQ, IILlJINQTS, A CURTPOIi-ATION OF ILLINOIS.

PQVI'DERED EXTRAGT 0T1 MALTED GRAINS AND METHOD 9F MAKING SAME.

No Drawing.

My invention relates to the production at a food product which mayproperly be termed malt extract flour or povvuer, and the object of theinvention is to obtain powdered extract of malted grains having aslightly acid characteristic and tree from a neutralizing ingredient.Another object is to produce a commodity of this character in which thecarbohydrates are unearamelized. Another object is to obtain a productof great solubility and one having; a pleasant and slightly acid taste.

To describe one method of carrying; out my process I first take barleyor any other grain and steep it in water tor a suitable period, forexample l8 hoursnmre or less, at a temperature in the neighborhood 0t(38 degrees F. The Water should changed several times, for exampleapproximately once in every 12 hours. This steeping; and heating startsthe development ot the life activity in the grain.

The Water is then drained oil and the grain is malted by some suitableproc of Which more than one is known. For illustration, it is proper tospread the grain on a floor and keep it at such degree of ten. peratureand moisture as Will develop the germ. The grain should be turned overonce a. day or thereabouts to produce a uniform grade oi product. Thistreatment causes the germ to develop in the grain, throwing outsmallrootlets or acro spires. After seven or eight days these willbecome one-half to three-quarters inch in length. During; this processof malting the enzyme diastase is produced. k

After this melting process is completed. the grain is kiln dried, carebeing; taken not to destroy the enzyme by overheating. This dryingprepares the malted grain for grinding and also removes objectionableodors and flavors. The grainis now ready for extraction and inversion.by diastatio action. The sprouted grain is ground and then mixed. WithWater, 2000 pounds of ground grain to 750 gallons ot' Water. The Waterused should be tree from carbonate of sodium, potassium or ammonium.

lhe mixture is then held at a proper tem perature to allow the diastaseto invert the starch to malt sugar and (let rines. This .snay beaccomplished hy holding; the extract at approximately Iii-l0 degrees ll.

application filed February *7, 1925.

The extract is then drawn oil, the grain Washed or sparged with water at140 degrees i and the sparge water united to the original extract. TheWhole mixture is then adjusted by the addition of Water so that it maycontain a proper proportion of solids tor desiccation by the succeedingstage which I Will presently describe. The proportion may vary forexample from 10 to 15% solid matter in the liquid.

The extract is then ready for the desiccation stage, and thisdesiccation is accom plished by injecting the liquid extract in the formof a finely divided spray into a volume of heated air. This desiccatingprocess is commonly known as the spray process or hot room process, andhas the effectof promptly removing the moisture from the solidconstituents and causing the latter to tall in the form of flour orpowder which is then collected and the moist laden air permitted toescape. While this desiccating step may be accomplished in apparatus ofdifferent terms, a suitable type is described in Patent No. 1,078,84t8,granted November 18, 1913, to Gray 85 Jensen.

During the process of malting and in verting occur certain sidereactions which 7 result in the production of certain bodies 0t an acidnature, chief of Which is lactic acid. In drying malt extracts by thehot drum method in which liquid is applied to a hot drum and thenscraped off, caramelization tends to occur due to the prolonged contactof the liquid With the hot drum; and experience has taught that thepresence oi an acid tends to promote such carameliza tion. In order toreduce this tendency toward caramelization the expedient has beenresorted to of adding a carbonate or bicarbonate of sodium or potassium.The resulting product is interior, however, even though the operatorsmay be able to so control the heat that caramelization is more or lessprevented, for the product loses its acidity and acidity is desirable topromote the growth of yeast, and also Where the powder is used in breadbaking, etc. Furthermore the lactic acid produces a definite andpleasant flavor, which is lost in those cases Where a neutralizing agenthas been introduced. In my process not only is the deliberateintroduction ot a neutraliz ng; agent omitted. but care taken to seethat (iii loo

ltiti lit the water used for extraction and sparging shall be free "fromingredients which would neutralize or prevent the production of lacticacid in the liquid extract. in my process the temperature in the.desiccating chamber or hot room may be as high as 232 degrees F. and yetthe contact of the hot air with the liquid is so momentar and theproduct remains in the chamber for such a short time that nocaramelization occurs despite the presence of the lactic acid. Thesubstance remains in the desiccating chamber for less than a minute orat least passes within that period to a zone where the temperature isnot much above ordinary room temperature. According to my process it isdesirable, it the hot air is at a temperature of about 232 degrees, toremove the powder to a zone of mater ally reduced temperature withinabout :t'orty seconds.

It will be observed that in my process the malt remains unfermented byliving organisms, such as yeast, and that at no stage of the processdoes fermentation occur. The product, therefore, is untermented and is aderivative from an untermented malted grain.

Powder produced. by my process is not only free from the disadvantageousneutralizing agents, but contains the acids produced naturally duringthe PIOPTCSS ot the process, chiefof which is lactic acid; hence it isnot necessary to deliberately add lactic or any other acidpreparatoryior use in yeast making, bread baking. etc. The prod net ishighly soluble and has a distinctive and pleasant acid taste.

Having thus described my invention what I claim as new and desire tosecure by Let ters Patent is:

1. lhe within described method of producing an untermented powderextractoi malted grain which consists in maltin the grain, grinding itandthen mixing it with water tree from carbonate of sodium. potas siumor ammonium. holding the resultant mixture at a temperature oi?suhslautiall 14-0 F. to perm t the diastasc to convert the starchtherein into the mall sugar or maltose and dextrines drawing of? theextract, spargl ing' the remaining malted grain with water atsubstantially 140 F, uniting the spare'e water to the original extract.:uljustingg; the resultant mixture by the addit on of water to impart aproper proportion ol solids and then desiccaing in well-known manner thea derivative from an unteri'luzntcd i'nalted grain. to tu'eventcaralnclizfiation and whereby a non-caramelized powder is produced.

The method oi producing unl ernuuuwl powdered extract 0'! malted grain.consisting in maltinn the grain. grinding it and then mixing; it withwater at a temperature to permit the diastase to convert the starch intomaltose and dextrincs. drawing; oil the extract spar-gin; thercn'iaining' malted grain with water uniting the sparge water with theorigri .al extract at a predetermincd teinperature. adjusting: theresultant mixture by the addition of water and then suljertinp; themixture to the momentary action of in tensel r heated air wherebycaralnelization is prevented and a resultant non-earamelizced powder isproduced.

In witness whereof, I have hereunto sub-- scribed my name.

ALFRED XV. BOSWOR'll-l.

d ll

eenrittcm 0F CORRECTION.

eat-em No. 1,658,027. Granted February 7, 1928, to

mime w. BOSWORTH.

, It is hereby certified that error appears in the printed specificationof the ebove numbered patent requiring correction as follows: Page 2,lines 56 and 57, lclaim 1, strike out the words and period "a derivativefrom an unfermented malt- .ed grain." and insert uhfermented waterextract of malted grain; and that the said Letters Patent should be reidwith this correction therein that the same may conform to the record ofthe case in the Patent Office. Signed and sealed this 21st day ofOctober, A. D. 1930.

M. J; Moore, Acting Commissioner of Patents.

